As it cools down, the texture becomes thicker, but you need to remember not to mix the ganache while this process lasts since you can make the texture lumpy. Usually, the hardening of the chocolate ganache at room temperature will take around three or four hours, but that usually depends on the temperatures outside. Lightly tap the moulds on a surface to level out the ganache. Allow to set at room temperature (max 26°C, but ideally lower) until completely set (ideally overnight) Cap the bonbons. Temper chocolate using your favourite method. Place a small amount of tempered chocolate to cover the ganache and fill the remainder of the cavity. If it is very runny start by adding 50g of melted chocolate. Melt the chocolate in the microwave on medium heat, add to the ganache and allow it to thicken. If you need to add more do the same again until you have the consistency you want for your application. Warm the existing ganache up so both the melted chocolate and ganache are about the Adjust the Chocolate to Cream Ratio One of the most straightforward ways to thicken ganache is to increase the ratio of chocolate to cream. The more chocolate you add, the thicker and firmer the ganache will become. If you prefer a thicker ganache, try using a ratio of 2:1 or even 3:1 (chocolate to cream). However, keep in mind that this will Reheat the ganache in the microwave for about 10 seconds, stir, and try again. Repeat the reheating process as needed until you get the perfect consistency. The good thing about a test drip is you’re able to see how the ganache will behave. That way you don’t have to commit until you like what you’re seeing. First, use the correct ratio- 2:1 (16 oz. chocolate and 8 oz. heavy cream). Secondly, use high quality semisweet chocolate or dark chocolate with a high cocoa % without any fillers and stabilizers. Thirdly, allow the melted ganache to set at room temperature and then, chill in the fridge for 20 minutes to make it even thicker and firmer for piping. Instructions. Chop your chocolate into small pieces and place in a bowl. Put your cream in a saucepan and place over medium heat. Allow cream to heat until simmering and almost boiling. Alternatively, heat the cream in the microwave. Pour the hot cream over the chopped chocolate and let stand for about 3 minutes. How do you make the ganache thicker? For a thicker ganache, use a higher chocolate-to-cream ratio. Dark chocolate melts to a thicker consistency than other chocolates, and may also be used. For a thicker ganache, use a 2 to 1-ratio of chocolate to cream, and for a thinner ganache, use a 1 to 1 ratio. Vay Nhanh Fast Money.

how to make ganache thicker